by Nigel Slater and Jonathan Lovekin
by Yotam Ottolenghi and Jonathan Lovekin
May 23, 2012 These cookbooks take fruits and vegetables fresh from the field and the farm stand to delectable extremes. Writer T. Susan Chang has gleaned 10 top cookbooks that will make even the most devoted carnivore slip into accidental vegetarianism.
The green bean salad with snow peas, coriander and mustard seeds and tarragon, from Yotam Ottolenghi's Plenty. Ottolenghi's column, "The New Vegetarian," has run in London's Guardian newspaper since 2006.
June 26, 2011 Israeli-born chef Yotam Ottolenghi's new cookbook, Plenty, draws from his column for London's Guardian newspaper, "The New Vegetarian." The chef himself isn't a vegetarian, but the recipes,which showcase his Middle Eastern and Mediterranean background, include no meat.
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April 26, 2011 The biography of a cigar worker turned respected baseball executive, a petite book of poetry perfect for the season, a huge chronicle of a cook and his vegetable patch, and a mother's day gift book that celebrates moms as fashion plates.
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